Jan started gathering his experience in the world of high gastronomy relatively early. His journey began in Scotland, Glasgow at the Hilton Hotel where he was introduced to a commercial cookery for the first time. Jan returned to Czechia two years later to join restaurant Allegro Michelin at The Four Seasons Hotel, where he spent 2 years working for an executive chef Andrea Accordi.
- Following his Italian cuisine experience Jan spent a summer season in Ravello, Italy, where he worked at the Rossellinis Michelin restaurant at former Palazzo Sasso under the direction of Pinno Lavarra
- Jan’s next steps led him in the London restaurant L'Atelier Michelin, led by the world’s most famous chef Joël Robuchon
- Andrea Accordi once again prepared another big challenge for him, this time in the newly opened Percorso restaurant at Four Seasons in St. Petersburg, where he spent working 3 years as a sous chef
- His philosophy was greatly influenced during working in one of the best restaurants in the world Amber Michelin, The Landmark Mandarin Oriental Hong Kong, where he cooked again as a sous chef alongside executive chef Richard Ekkebus
- One of the Jan’s greatest achievements is co-founding Birch restaurant in St. Petersburg, which still remains one of the best restaurants in Russia
- In 2019 he could not resist the call of home and shortly after his return a Prague five-starred hotel Carlo IV offered Jan an executive chef position and gave him opportunity to introduce new fine dining concept to the Prague. However, Covid-19 pandemic interfered with his successful career when the hotels and restaurants closed for many months
In this, for everyone challenging time, he got an offer to participate in an audition for the chef de cuisine at the newly built Chateau Papillon Resort Hotel & Spa.
Jan is becoming a chef de cuisine of the restaurant Papilio, where he together with you begins to write his new life chapter.
